Flour ground from milled Sho-Chiku-Bai Sweet Rice (pure rice, no enrichment added). This gluten free rice flour is mild with a neutral flavor. It has superior freezing properties, is an excellent thickening agent, and the perfect rice flour for Tempura. Very finely ground and very versatial.
This mochiko sweet rice flour is suitable for individuals on wheat, rye, oat, and barley gluten-free diets. The Koda Farms facilities are dedicated exclusively to rice processing.
About the Producer Koda Farms is located in the sunny San Joaquin Valley of central California. The land has been worked by third-generation farmers and millers since the 1920s. This premium rice flour, ground from short grain sweet rice, is exceptional in that all facets of its production are overseen on the Koda family farm - from the growing and harvesting of this specialty rice, to the milling and grinding of the pure, unadulterated kernels.
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I just wanted to say I love making dark chocolate with your cocoa powder. It works so well. Thank you! -Angela
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Deep chocolate experience: This cocoa takes anything chocolate to a whole new level. The depth and smoothness is beyond any brand I have used, and I have used many. Intense chocolate experience, but not bitter or harsh. Be prepared to be asked for repeat performances! -Seth
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We at ChefShop are committed to finding and offering the best rare ingredients in the world. Our small batch products are made by personally selected local and international artisans, dedicated to preserving and sometimes reinventing food traditions!
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When my daughter bakes something with this delicious cocoa – I will take a bite for you too! -Kat
Hello! This Italian pizza flour is so amazing! I have been making sourdough pizza dough for a few years now and it’s never been as delicious as when I make the dough with the Caputo 00 flour from your shop. Grazie mille! -Scotty
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Best Cocoa Ever
If you care about using the best cocoa on the face of the planet, buy this. -Angela
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Our favourite cocoa
I have 8 varieties of cocoa at home -- red cocoa, black cocoa, natural cocoa, and several high-end specialty cocoas (Barry Extra Brut, Valrhona, Guittard, Ghirardelli...). My family goes through enormous quantities of cocoa powder -- for hot cocoa, brownies, chocolate cakes, cookies... and this is by far our favourite. It has depth, complexity, and richness. While the specialty cocoas are excellent, I find they can sometimes be quite bitter, lack richness or body. This one is always perfect for whatever we are making. And being in Canada, I go to great lengths to buy this cocoa -- that should tell you how much we love it! - Monika
At the end of the week, after all the news has been digested, I look to ChefShop’s newsletter as my respite to life. On Sunday, I curl up in bed with my newsletter to forget about the weeks news, and think about romance. The romance of food!
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